Table 4_Causality of genetically determined serum metabolites on lower back pain or/and sciatica: a comprehensive Mendelian randomized study.docx by Yi-Ming Ren (555968)

“…Among them, 8 serum metabolites decreased risk of sciatica or/and lower back pain significantly (P < 0.05), and 14 serum metabolites increased risk of sciatica or/and lower back pain significantly (P < 0.05). …”

Table 3_Causality of genetically determined serum metabolites on lower back pain or/and sciatica: a comprehensive Mendelian randomized study.docx by Yi-Ming Ren (555968)

“…Among them, 8 serum metabolites decreased risk of sciatica or/and lower back pain significantly (P < 0.05), and 14 serum metabolites increased risk of sciatica or/and lower back pain significantly (P < 0.05). …”

Table 1_Ipsilateral transfer of motor skill from upper to lower limb in healthy adults: a randomized controlled trial.docx by Orit Elion (18585310)

“…However, it remains uncertain whether motor skill in the lower limb (LL) can improve as a result of practice with the unilateral upper limb (UL). …”

Related to Fig 4. <i>NDUFS7</i> depletion in neurons lowers the failure rate of neurotransmission at very low calcium concentrations. by Bhagaban Mallik (12459375)

Sensory attributes of beef sausages containing different fats and cooked at different temperatures. by Kazeem Dauda Adeyemi (21181818)

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Availability of modern family planning methods in 2014 and 2017. by Rajon Banik (12066099)

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Relevant parameters fitted by Pei model. by YongHe Liu (20477123)

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Performance index of fly ash. by YongHe Liu (20477123)

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Cholesterol and Cholesterol oxides in beef sausages containing different fats and roasted at different temperature. by Kazeem Dauda Adeyemi (21181818)

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Facilities offering modern family planning services by division in 2014 (A) and 2017 (B). by Rajon Banik (12066099)

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Facilities offering modern family planning services by survey years and facility types, 2014 and 2017. by Rajon Banik (12066099)

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Details of interaction between fat type and roasting temperature on color and cook loss in beef sausages. by Kazeem Dauda Adeyemi (21181818)

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This figure is the PRISMA used in synthesis of the systematic review. by Aahan Arif (20189512)

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This file includes a supplementary figure relevant to the main body of the manuscript. by Aahan Arif (20189512)

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Factors associated with facility readiness for providing modern family planning services in 2014 and 2017. by Rajon Banik (12066099)

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Variation of T₂ spectrum of 0.38 water–binder ratio of concrete during F–T process under −3 °C curing conditions: (a) Air content = 1.5%; (b) Air content = 3.6%; (c) Air... by YongHe Liu (20477123)

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Fatty acid composition of fats and raw beef. by Kazeem Dauda Adeyemi (21181818)

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Relationship curves fitted by Pei model: (a) standard curing; (b) 5 °C curing; (c) −3 °C. by YongHe Liu (20477123)

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This file includes a supplementary figure relevant to the main body of the manuscript. by Aahan Arif (20189512)

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Fatty acid composition of beef sausages containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

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